So, after the rant below...

...and the reassurance from friends (thanks JPW& Chris!), here is the recipe of the dinner I made on Monday. It was rather fast, as half of my household was due out of the door by 0700pm to martial arts practice, and I did not get home until 0530pm. So:
Asparagus-Ginger Chicken with Jasmine Rice

4-5 fingers of chicken breast tenders (you'll need about 1 lb. of chicken meat for this), cubed
1 bunch of fresh asparagus (try to get the smaller ones, they are faster to stir-fry), cut into 1-1.5 inch-pieces; tough end discarded
1 red bell pepper, seeded, cut into 1.5 inch strips
1/7 of a large yellow onion, thinly sliced
2 cloves of garlic, minced
1 inch piece of fresh ginger, minced
1 cup of chicken stock or filtered water
2 TBSP. soy sauce
1 TBSP cornstarch
1tsp. hot red pepper flakes (I used Penzey's Aleppo pepper)
1 TBSP sesame oil
salt and pepper to taste

1. Mix garlic, ginger, soy sauce, cornstarch, stock (water) and hot pepper flakes, and stir in chicken cubes. Refrigerate for 10-15 minutes. (A decent marinade should do the work on tender chicken pieces during this time. Only old/tough meat needs day(s) -long marinating, imho.) After that time, remove chicken pieces, dry on paper towel, set aside. Keep marinade.
2. Heat medium-large wok until water dropped on surface evaporates (The Sizzle Test) . Add oil, swirl to coat. Add chicken pieces, and stir-fry until chicken no longer pink (5-7 minutes). Remove from wok, set aside.
3. Stir-fry onions, asparagus and bell peppers--add extra oil at this step if needed. If wok bottom gets a bit browned, don't worry--scrape up the stuff and continue stir-frying vegetables for 2-3 minutes, until they are still firm, but acquire that nice stir-fred vegetable stage (you know what I am talking about...)
4. Add the reserved marinade and make sure it starts bubbling vigorously to eliminate any potential nasties from the chicken (I know this might be a health concern for some...) Add chicken pieces back to wok, toss and stir-fry together for another 1-2 minutes. Add salt and pepper to taste.
5. Serve over jasmine rice you prepare in the rice cooker while you make the stir-fry.
This is enough for 4 hungry people for dinner, including 2 men.